Deep Fried Turkey

[Tenpoint]

A bunch of my buddies and our families are having a Chistmas in July party this weekend. Really, it's just an excuse to get together and cook up a turkey from the spring hunt. I'm going to try and deep fry a turkey this weekend. The bird we will be coking is about about 15 pounds (dressed).

I've never done it before and I'm looking for some tips on how to make it turn out just right. Any help would be appreciated.

Thanks,
Tenpoint

[KwackWacker]

It's actually pretty simple. Step number one get a cooler, a bag of ice and a six pack. Step two combine ingredients 1 hour before the great fry is to take place. Consume moderately until the frying is done. 15 pounds is a tad larger than I normally like but I have done them that big before. The number one tip I can give you is to watch the heat constantly. Keep it between 325 and 350 and the bird will be great. Also be ready for a little bit of oil to boil over when you set it in the grease. Try to make the bird as dry as possible and this won't be much of an issue. I like to shoot mine up with an injector and I just use tobasco sauce as the seasoning. It doesn't come out as hot as you would think but it still has the good taste of tobasco and a wee bit of the spiciness. Fry that baby for 8 to 10 minutes per pound and it'll be perfect. You may want to go a tad longer considering the size of the bird. Oh and keep the lid off of the pot.

[Tenpoint]

Six pack? Kwack, I'm not sure how you Georgians do it, but nobody buys six packs in Canada. We have "two-fours" and kegs.

Thanks for the tips.

Tenpoint

[Tenpoint]

So we cooked up that turkey yesterday, and it turned out AWSOME! I was reading over the instructions that came with the deep frier, and it said cook for 3 minutes per pound, plus 5 minutes. The bird was actually closer to 12 pounds (I had thought it was 15 pounds). So we ended up cooking it for 45 minutes.

We got the heat up to 350, then when we dropped the bird in, and the temperature went down to about 300 for a bit, but came back up to 350 in about ten minutes.

That's the way to cook a turkey! Again, thanks for the tips Kwackwacker, I used your Tabasco sauce idea. I think it would have been pretty black had I left it in there 8 to 10 minutes per pound though. I did cook it with the lid on, so maybe that made a difference?

Tenpoint

[KwackWacker]

Not sure what I was thinking about the 8 to 10 minutes deal. Brain fart I guess but you did right, 3 to 5 minutes is what I should have said. Glad you read the instructions. The lid thing is more of a safety deal than a cooking instruction. The thought is that the water evaporating from the bird and oil will condense on the lid of the pot and when you lift the lid to check it out the water falls in the oil causing it to boil up more than normal which could start a grease fire. Glad that bird came out good for you.

[markfromLI]

When I get back from my hunt I'm doing this. I've had it in Alabama and it was awesome. Kawk you need to fill your pan with water and submerge the bird in prior to frying. I only let the water get 2" above my turkey I take the turkey out and dry it and the pan.

This allows you to get the right depth of oil needed for your bird. If you have any questions or I'm not clear enough please PM me . This will be my 15 Fried bird. I even have marinade reciepies that are east and fast.

[rah07]

Hi,

nice work